Functional properties of date powder under ultrasound, microwave and chemical hydrolysis: verifying its quality and safety with FTIR technique
In the current research, date powder of ‘Qasb’ cultivar was treated by alkaline hydrogen peroxide (AHP) and hydrochloric acid-ethanol (HAE), along with ultrasound and microwave irradiation. The results showed that HAE with microwave or ultrasound assistant, increased bulk density (15.22%), tapped de...
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| Veröffentlicht in: | Journal of food measurement & characterization 2023-04, Vol.17 (2), p.1144-1155 |
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| creator | Hematian Sourki, Abdollah Roozitalab, Roya Ghani, Askar |
| description | In the current research, date powder of ‘Qasb’ cultivar was treated by alkaline hydrogen peroxide (AHP) and hydrochloric acid-ethanol (HAE), along with ultrasound and microwave irradiation. The results showed that HAE with microwave or ultrasound assistant, increased bulk density (15.22%), tapped density (17.8%), solubility, water-holding capacity (WHC) (43.75%) and emulsifying capacity (21.74%), while reducing oil-holding capacity (OHC) (22.67%), swelling capacity (SC) (73.73%) and emulsion stability (6.67%) of the date powders. Treatments of date powder with AHP increased solubility, WHC (28.5%), water retention capacity (WRC) (45.4%), SC (90.7%) and emulsifying capacity (8.7%), but reduced bulk density (4.1%), tapped density (15.4%), OHC (28.3%) and emulsion stability (8.34%). Fourier transform infrared spectroscopy, did not show any unusual or unidentifiable peaks in the range obtained from the analysis of the treated samples. Accordingly, using the HAE and AHP pretreatment, combined with ultrasound and microwave irradiation, did not have detrimental effects on the structure of main components of the date powder. Also, no undesirable chemicals were produced as a result.
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| doi_str_mv | 10.1007/s11694-022-01703-9 |
| format | Article |
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Graphical abstract</description><subject>Bulk density</subject><subject>Chemistry</subject><subject>Chemistry and Materials Science</subject><subject>Chemistry/Food Science</subject><subject>Cultivars</subject><subject>Engineering</subject><subject>Ethanol</subject><subject>Food Science</subject><subject>Fourier transforms</subject><subject>Hydrochloric acid</subject><subject>Hydrogen peroxide</subject><subject>Infrared spectroscopy</subject><subject>Irradiation</subject><subject>Microwave radiation</subject><subject>Original Paper</subject><subject>Powder</subject><subject>Retention capacity</subject><subject>Solubility</subject><subject>Stability</subject><subject>Ultrasonic imaging</subject><subject>Ultrasound</subject><issn>2193-4126</issn><issn>2193-4134</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2023</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><recordid>eNp9kNFKwzAUhosoOHQv4FXAW6tJ2qaLdzKcDgaCzOuQpCdbRtduSbrRl_CZjavonTfnnIT__w_nS5Ibgu8JxuWDJ4TxPMWUppiUOEv5WTKihGdpTrL8_Hem7DIZe7_BGBNS5jnLRsnnrGt0sG0ja7Rz7Q5csOBRa1AlA6Bde6zAoa451To46dv4uENbq117lAdAsqmQXkP8iBHrvnJt3XvrH9EBnDW9bVbIBo_2naxt6E9yLw3E8WjDGs2W83cUQK8bu-_gOrkwsvYw_ulXycfseTl9TRdvL_Pp0yLVNOchZdlEEwJEqcKArlRuVKEJU4ppU1Fu6IQrKAzVUEhSykKxopQTFk2GY6kgu0puh9x4c1zrg9i0nYsQvKDlhGLGCS2iig6qeKv3DozYObuVrhcEi2_0YkAvInpxQi94NGWDyUdxswL3F_2P6wvl94rs</recordid><startdate>20230401</startdate><enddate>20230401</enddate><creator>Hematian Sourki, Abdollah</creator><creator>Roozitalab, Roya</creator><creator>Ghani, Askar</creator><general>Springer US</general><general>Springer Nature B.V</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7X2</scope><scope>8FE</scope><scope>8FG</scope><scope>8FH</scope><scope>8FK</scope><scope>ABJCF</scope><scope>ABUWG</scope><scope>AEUYN</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>AZQEC</scope><scope>BENPR</scope><scope>BGLVJ</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>HCIFZ</scope><scope>L6V</scope><scope>M0K</scope><scope>M7S</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope><scope>PTHSS</scope><orcidid>https://orcid.org/0000-0002-1355-4403</orcidid></search><sort><creationdate>20230401</creationdate><title>Functional properties of date powder under ultrasound, microwave and chemical hydrolysis: verifying its quality and safety with FTIR technique</title><author>Hematian Sourki, Abdollah ; Roozitalab, Roya ; Ghani, Askar</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c249t-638c11e1bb5fecdb4fb5c16bb6cfd29f289be5f2ce5a17a5b657a868c1f90abe3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2023</creationdate><topic>Bulk density</topic><topic>Chemistry</topic><topic>Chemistry and Materials Science</topic><topic>Chemistry/Food Science</topic><topic>Cultivars</topic><topic>Engineering</topic><topic>Ethanol</topic><topic>Food Science</topic><topic>Fourier transforms</topic><topic>Hydrochloric acid</topic><topic>Hydrogen peroxide</topic><topic>Infrared spectroscopy</topic><topic>Irradiation</topic><topic>Microwave radiation</topic><topic>Original Paper</topic><topic>Powder</topic><topic>Retention capacity</topic><topic>Solubility</topic><topic>Stability</topic><topic>Ultrasonic imaging</topic><topic>Ultrasound</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hematian Sourki, Abdollah</creatorcontrib><creatorcontrib>Roozitalab, Roya</creatorcontrib><creatorcontrib>Ghani, Askar</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>Agricultural Science Collection</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Technology Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>Materials Science & Engineering Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest One Sustainability</collection><collection>ProQuest Central UK/Ireland</collection><collection>Agricultural & Environmental Science Collection</collection><collection>ProQuest Central Essentials</collection><collection>ProQuest Central</collection><collection>Technology Collection</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Engineering Collection</collection><collection>Agricultural Science Database</collection><collection>Engineering Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><collection>Engineering Collection</collection><jtitle>Journal of food measurement & characterization</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hematian Sourki, Abdollah</au><au>Roozitalab, Roya</au><au>Ghani, Askar</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Functional properties of date powder under ultrasound, microwave and chemical hydrolysis: verifying its quality and safety with FTIR technique</atitle><jtitle>Journal of food measurement & characterization</jtitle><stitle>Food Measure</stitle><date>2023-04-01</date><risdate>2023</risdate><volume>17</volume><issue>2</issue><spage>1144</spage><epage>1155</epage><pages>1144-1155</pages><issn>2193-4126</issn><eissn>2193-4134</eissn><abstract>In the current research, date powder of ‘Qasb’ cultivar was treated by alkaline hydrogen peroxide (AHP) and hydrochloric acid-ethanol (HAE), along with ultrasound and microwave irradiation. The results showed that HAE with microwave or ultrasound assistant, increased bulk density (15.22%), tapped density (17.8%), solubility, water-holding capacity (WHC) (43.75%) and emulsifying capacity (21.74%), while reducing oil-holding capacity (OHC) (22.67%), swelling capacity (SC) (73.73%) and emulsion stability (6.67%) of the date powders. Treatments of date powder with AHP increased solubility, WHC (28.5%), water retention capacity (WRC) (45.4%), SC (90.7%) and emulsifying capacity (8.7%), but reduced bulk density (4.1%), tapped density (15.4%), OHC (28.3%) and emulsion stability (8.34%). Fourier transform infrared spectroscopy, did not show any unusual or unidentifiable peaks in the range obtained from the analysis of the treated samples. Accordingly, using the HAE and AHP pretreatment, combined with ultrasound and microwave irradiation, did not have detrimental effects on the structure of main components of the date powder. Also, no undesirable chemicals were produced as a result.
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| subjects | Bulk density Chemistry Chemistry and Materials Science Chemistry/Food Science Cultivars Engineering Ethanol Food Science Fourier transforms Hydrochloric acid Hydrogen peroxide Infrared spectroscopy Irradiation Microwave radiation Original Paper Powder Retention capacity Solubility Stability Ultrasonic imaging Ultrasound |
| title | Functional properties of date powder under ultrasound, microwave and chemical hydrolysis: verifying its quality and safety with FTIR technique |
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